• ¼ cup fat-free plain Greek yogurt 
  • ½ ounce (about 1 tablespoon ) mashed avocado
  • 1 teaspoon lime juice 
  • ¼ teaspoon ground cumin
  • BOWL
  • 2 cups roughly chopped cauliflower 
  • 1 cup broccoli florets 
  • ¼ teaspoon salt 
  • 4 ounces (about 8) raw large shrimp, peeled, tails removed, deveined
  • ¼ teaspoon ground cumin 
  • ¼ teaspoon chili powder
  • ¼ cup canned black beans, drained and rinsed 
  • ¼ cup chopped mango 
  • 2 tablespoon chopped fresh cilantro 


Combine sauce ingredients in a small bowl. Mix until uniform.

Pulse cauliflower in a blender until reduced to rice-sized pieces.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add broccoli and ¼ cup water. Cover and cook for 3 minutes, or until broccoli is tender and water has evaporated.

Add cauliflower rice to the skillet. Cook and stir until hot and softened 2 to 3 minutes. Transfer contents to a medium-large bowl. Stir in salt, and cover to keep warm.

Remove skillet from heat; clean, if needed. Re-spray, and bring to medium heat. Add shrimp, and season with cumin and chili powder. Cook and stir for about 4 minutes, until cooked through.

Top veggies with shrimp, beans, mango, cilantro, and sauce.

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